Arroz con leche is a traditional Spanish and Latin American rice pudding.
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It originated in Spain and later became a staple throughout Latin America, where each country has its own version.
Popular variations include raisins, citrus peel, sweetened condensed milk, or evaporated milk for extra richness.
This Paraguayan-inspired Arroz con Leche recipe is easy to make and yields an incredibly creamy and milky rice pudding-lighter than thicker versions.
It's infused with a subtle vanilla flavor and cinnamon and enriched with a blend of three milks: whole milk, evaporated milk, and condensed milk.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White rice: I use jasmine rice for this arroz con leche recipe, but you can use any medium or long-grain white rice. Cooking time and water may need to be adjusted depending on the type.
- Whole milk: Provides a rich base.
- Sweetened condensed milk: Adds sweetness and gives the pudding its classic silky finish.
- Evaporated milk: Deepens the flavor and boosts creaminess without making the dessert too heavy.
- Cinnamon sticks: Infuse the milk mixture with warm, traditional Mexican flavor.
How to Make Arroz con Leche
Note: Full instructions are provided in the recipe card below.
Rinse the basmati rice under cool water until the water runs clear. Drain well.
Combine the milk and evaporated milk in a large heavy-bottomed saucepan over medium heat.
Scrape in the vanilla bean seeds and add the pod to the pot. (If using vanilla extract instead, add it at the end.) Bring to a gentle simmer, stirring constantly to prevent scorching, about 10 minutes.
Add the rice and the citrus peel (if using). Stir well, reduce the heat to medium-low, and simmer uncovered for about 15 minutes, stirring frequently to prevent sticking.
Stir in the condensed milk and continue cooking for another 15 minutes, stirring constantly, until the rice is tender and the mixture is creamy but still fluid.
Stir occasionally to prevent the milk from boiling over or the rice from sticking. Taste and adjust the sweetness if needed.
Remove the cinnamon sticks, vanilla bean pod, and citrus peel. Add the raisins and vanilla extract (if you didn't use a vanilla bean).
Turn off the heat and let the mixture rest for 30 minutes, until it thickens to a rich, creamy consistency.
Spoon the arroz con leche into bowls and sprinkle with ground cinnamon, or transfer to a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 1 to 2 hours if you prefer it cold.
Hint: Stir the arroz con leche every few minutes to prevent sticking and scorching
Storage, Make Ahead, & Freezing
Storage: Keep Arroz con Leche in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it chills; simply stir in a splash of milk before serving to loosen the texture.
Make Ahead: Can be made a day ahead. Refrigerate until ready to serve.
Freezing: Not recommended.
Camila's Tips & Variations
- Milk: You can use 2 percent low-fat milk for this recipe-the consistency will be slightly looser-but avoid skim milk, as it won't provide enough richness or structure.
- Warm the milk first: Adding warm milk to the rice helps it cook evenly and prevents the mixture from seizing or dropping in temperature.
- Stir often: This keeps the rice from sticking and burning and ensures a perfectly silky pudding.
- Skip the raisins: If you're not a fan, leave them out-your arroz con leche will still be delicious.
- Citrus peel: Add lime, lemon, or orange peel for a bright citrus flavor.
- Serve hot or cold: Arroz con leche thickens as it cools. For a looser texture, add a splash of milk before reheating or when serving it cold.
Frequently Asked Questions
Can I use a different type of rice?
Yes. Medium, long, or short grain white rice all work; just adjust the water and cooking time.
Why does my arroz con leche thicken as it cools?
Rice continues to absorb liquid as it cools. If it becomes too thick, stir in a splash of cold milk for serving cold or warm milk for serving warm.
How do I prevent the milk from burning?
Cook over medium-low heat and stir often, especially once the milk is added. A heavy-bottomed pot also helps prevent scorching.
❤️ Love this Mexican arroz con leche?
Make sure to check out our Mexican Arroz con Leche recipe for a delicious variation!
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Recipe
Arroz Con Leche
Ingredients
- 9 cups whole milk (I used 2% milk, but you can use whole milk to achieve an even creamier consistency if you prefer).
- 1-½ cups Basmati rice
- 2 small cinnamon sticks or 1 teaspoon ground cinnamon
- 600 g (1-½ canned) full fat sweetened condensed milk
- 12 oz full fat evaporated milk
- 1 fresh vanilla bean , split lengthwise or 1 tablespoon pure vanilla, to taste
- 2 strips of lime peel lemon or orange, optional
- ½ cup raisins
Optional toppings:
- A dollop of La Lechera Dulce de Leche
Instructions
- Rinse the basmati rice under cool water until the water runs clear. Drain well.
- Combine the milk and evaporated milk in a large heavy-bottomed saucepan over medium heat. Scrape in the vanilla bean seeds and add the pod to the pot. (If using vanilla extract instead, add it at the end.) Bring to a gentle simmer, stirring constantly to prevent scorching, about 10 minutes.
- Add the rice and the citrus peel (if using). Stir well, reduce the heat to medium-low, and simmer uncovered for about 15 minutes, stirring frequently to prevent sticking.
- Stir in the condensed milk and continue cooking for another 15 minutes, stirring constantly, until the rice is tender and the mixture is creamy but still fluid.
- Stir occasionally to prevent the milk from boiling over or the rice from sticking. Taste and adjust the sweetness if needed.
- Remove the cinnamon sticks, vanilla bean pod, and citrus peel. Add the raisins and vanilla extract (if you didn't use a vanilla bean). Turn off the heat and let the mixture rest for 30 minutes, until it thickens to a rich, creamy consistency.
- Spoon the arroz con leche into bowls and sprinkle with ground cinnamon, or transfer to a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 1 to 2 hours if you prefer it cold.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
